ArticleFood chemistry: X2023
Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 21 citations in OpenAlex.
- Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation.Food chemistry: X · 2026Article
- Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:Food chemistry: X · 2026Article
- Characterization of the Flavors and Organoleptic Attributes of Petit Manseng Noble Rot Wines from the Eastern Foothills of Helan Mountain in Ningxia, China.Foods (Basel, Switzerland) · 2025Article
- Assisted Fermentation by a ModifiedFood science & nutrition · 2025Article
- Effect of temperature on the quality and microbial community during Daocai fermentation.Food chemistry: X · 2024Article
- Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds.Food chemistry: X · 2024Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that
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